Propargyl-PEG4-t-butyl ester

Propargyl-PEG6-acid comprises propargyl and carboxylic acid functional groups. The acid group reacts with primary amines in the presence of activators (e.g. EDC, or HATU).The propargyl group reacts with azide-bearing compounds or biomolecules via copper catalyzed azide-alkyne Click Chemistry to yield a stable triazole linkage. The molecule has good solubility in aqueous environment. Reagent grade, for research purpose. Please contact us for GMP-grade inquiries.

Propargyl-PEG6-acid comprises propargyl and carboxylic acid functional groups. The acid group reacts with primary amines in the presence of activators (e.g. EDC, or HATU).The propargyl group reacts with azide-bearing compounds or biomolecules via copper catalyzed azide-alkyne Click Chemistry to yield a stable triazole linkage. The molecule has good solubility in aqueous environment. Reagent grade, for research purpose. Please contact us for GMP-grade inquiries.

TCO-PEG2-DBCO is a short PEG linker featuring a trans-cyclooctene and a DBCO group. DBCO is a click chemistry handle which easily reacts with azides, while the TCO function readily reacts with tetrazine-containing compounds.

TCO-PEG2-DBCO is a short PEG linker featuring a trans-cyclooctene and a DBCO group. DBCO is a click chemistry handle which easily reacts with azides, while the TCO function readily reacts with tetrazine-containing compounds.

Introduction

Usages:
For selective enrichment of Salmonella.

Principle:
Peptone provide carbon and nitrogen sources to meet the needs of bacterial growth; lactose are fermentable sugars; selenite, sodium hydrogen inhibit Gram-positive bacteria and gram-negative enterobacteria most non-Salmonella; phosphate-buffered agent; L- cystine as a reducing agent.

Formulation(per liter):
Peptone: 5g
Lactose :4g
Sodium selenite: 4g
Disodium hydrogen phosphate: 10g
L- cystine: 0.01g
Final pH 7.0 ± 0.2

How to use:
1. Weigh 23g of the product , adding 1 L of distilled or deionized water , heated to boiling stirring until completely dissolved, dispensing flask, cooled to room temperature .
2. Pipette 10mL of pre-enrichment sample broth or 25mL and transferred species in the liquid sample flask in a sterile environment.
3.Place into incubator, cultured at 36 ± 1 for 18-24h.
4. Observe the results.

Quality control:
Quality control strains were inoculated ,and cultured at 36 ± 1 for 18-24h ,results show as follows:
strain name strain code growth feature
Salmonella typhi CMCC (B) 50071 good red, cloudy
Salmonella typhimurium CMCC (B) 50115 good red, cloudy
Escherichia coli ATCC25922 — remain unchanged

Storage: Store in a dark, cool and dry place, tighten the cap immediately after use. Storage period of three years.

500g